Recipes / Fennel

Fennel & Radish Salad

1 fennel bulb, thinly sliced, fronds reserved
1 bunch red radishes, thinly sliced
4 stalks celery, thinly sliced
2 cups loose-packed flat-leaf parsley
3 tablespoons fresh lemon juice
2 tablespoons minced shallots
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil

Shred fennel frond into small sprigs. Toss with parsley and sliced vegetables in a large bowl. Whisk together remaining ingredients and drizzle over vegetables to coat.

Serves 4 to 6.

From “Chicago Tribune Magazine,” May 15, 2005, courtesy Leah Eskin, adapted from “The Gourmet Cookbook.”

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